Deba Japanese Knife NJD034

Deba – compact power to fish

The classic Deba in a shorter edition: 152 mm in length at 50 mm in height gives great control on the board, and the massive 6-millimeter back provides stability for cuts requiring more force. A single-sided grind guides the blade along the bone and produces clean, smooth cutting surfaces.

Key strengths

• Single-sided cut (right-handed) – a clean, controlled cut at the skeleton.

• 6 mm back – stiffness and reliability for cutting off heads and portioning.

• 152 mm blades – very good maneuverability on small and medium-sized fish.

• 50 mm blade height – comfortable guidance on the board and protection of the knuckles.

• Handle wa – lightweight, wooden with cap; natural “on blade” balance.

* Wa handle – a traditional, lightweight Japanese handle (circular/octahedral or D-profile) made of wood, usually with a cap. The lower weight shifts the balance toward the blade, which promotes precise knife handling.

Application

Fish (filleting, portioning, skinning), seafood, small boneless poultry, tougher vegetables.
Do not use for cutting long bones, frozen foods or for undermining.

Maintenance

Hand wash only, dry immediately. Store in a scabbard/leaf/block. Sharpen on water stones (#1000 → #3000/6000). Avoid dishwasher and roller sharpeners.

Translation of the engraving (kanji on the wedge)

• 「伊吹」 (Ibuki) – proper name/line (literally, “breath/breath”).

• 「関孫六」. (Seki Magoroku) – a historical brand from the city of Seki, referring to the Magoroku family of blacksmiths.
  All: “Ibuki – Seki Magoroku“.

Technical Specifications

• Type: Deba (one-sided cut, right-handed)

• Overall length: 284 mm

• Blade length: 152 mm

• Blade width: 50 mm

• Back thickness: 6 mm

• Steel: high-carbon, forging – Ni Mai – two-layer construction, where a hard core makes up one side of the blade and the other is made of a more malleable steel for better control of work

• Weight: 192 g

• Handle: wa (wood, cap)